Serve very hot.
CORN PUDDING.
One pint of cut or grated corn, one pint of milk, two well-beaten eggs, one teaspoonful of salt, and a saltspoonful of pepper.

Butter a pudding-dish, and bake the mixture half an hour.

Canned corn can be used in the same way.
EGG-PLANT.
Peel, cut in slices half an inch thick, and lay them in well-salted water for an hour.

Wipe dry; dip in flour or meal, and fry brown on each side.
Fifteen minutes will be needed to cook sufficiently.

The slices can be egged and crumbed before frying, and are nicer than when merely floured.
EGG-PLANT FRITTERS.
Peel the egg-plant, and take out the seeds.